About this Recipe

By: Mrs.Kossenfloffer

My husband is an omnivore, with only a few dishes he doesn’t enjoy — and green bean casserole is high on that list. According to him, it was a staple at many holiday dinners of his youth, but it always seemed like a pile of tasteless green goo. My mother also looked down her nose at this ubiquitous dish, and now, as an adult, I get it. If I indulge in something loaded with calories, fat, and salt, it needs to hold more promise than a can of Campbell’s cream of mushroom soup. So, on a dreary Sunday, I began crafting a casserole that would feel right at home on even the most elegant holiday table. Here, bougie mushrooms, Parmesan cheese and a hint of anchovy bring a much-needed dose of umami to balance the richness. But I still stick with the French’s fried onions. I have made my own, but that’s a job-and-a-half that most holiday cooks don’t have time for. This recipe isn’t for the faint of heart, but you can tackle some prep in advance.

• 2 pounds green beans, trimmed and cut into 1 – 2 inch pieces

• Kosher salt and freshly ground black pepper (to taste)

• 2–4 tablespoons extra-virgin olive oil, divided

• 1 tablespoon chicken bouillon (such as Better Than Bouillon)

• 1 pound crimini mushrooms, sliced

• 5 ounces shiitake mushrooms, sliced

• 1 large yellow onion, diced

• 6 tablespoons unsalted butter, divided

• 6 sprigs fresh thyme

• 2 tablespoons all-purpose flour

• 1¼ cups whole milk

• 1 cup heavy cream

• 5–6 garlic cloves, finely grated

• 3 anchovies (optional)

• ¼ cup grated Parmesan

• 1 cup French’s fried onions

Step 1: Blanch the Beans

Prepare an ice bath in a large metal bowl by combining ice and water. Bring a large pot of water to a boil, adding chicken bouillon until the water tastes like a well-seasoned broth; if needed, add salt. Boil the green beans for about 3 minutes, working in batches if necessary, until they’re cooked half-way. Transfer the beans to the ice bath using a spider or slotted spoon. Once cooled, drain and set aside. Reserve about 1/2 cup of the bouillon.

Step 2: Sauté the Mushrooms and Onions

In a large sauté pan, heat 1 tablespoon of olive oil. Add half the cremini mushrooms, 2 thyme sprigs, and a pinch of kosher salt. Cook without stirring until the mushrooms are golden brown, then flip and brown the other side. Remove from the pan and set aside. Repeat with the remaining cremini and shiitake mushrooms, adding olive oil as needed and seasoning each batch with salt. Set aside all the cooked mushrooms. Lower the heat to medium-low, add the onions, season with salt, and sauté in olive oil until golden. Deglaze the pan with about 2-3 tablespoons of the reserved bouillon, scraping up any browned bits. Add the mushrooms back to the pan along with 4 tablespoons of butter and freshly ground black pepper to taste, stirring to combine. Remove from heat and discard the thyme sprigs. If any thyme leaves remain on the stems, strip them off and add to the mixture.